32 calories per serving (1/2 of recipe); 0.2 g protein; 2.0 g fat; 1.9 g carbohydrate; 1.1 g net carbs; 30 mg sodium; 0 mg cholesterol; 0.8 g fiber
5 shishito Japanese peppers (24 g in photo)
2 large chanterelle mushrooms (44 g in photo)
1/2 taka no tsume red pepper (slices)
1/2 tbsp sake
1/3 tsp shiokoji salted rice malt
1/2 tsp canola oil (not in photo)
1/2 tsp sesame oil (not in photo)
Cut off shishito stems, and diagonally cut in two.
Cut or tear chanterelles into a size that matches shishito.
In a frying pan, heat canola and sesame oil.
When shishito brightens and chanterelle color intensifies somewhat, add sake, and stir.
- I usually use only sesame oil for kinpira saute. Above, I mixed sesame oil and canola oil to prevent the sesame oil from covering up the taste and aroma of shishito and chanterelles.
- Tastes good hot or at room temperature. Makes a great little dish for bento.
(Last updated: November 6, 2013)